Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.

Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.

Evaluate new products for usefulness and suitability.

Record production, operational, and personnel data on specified forms.

Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.